High Protein Greek Pasta Salad Recipe

Introduction

This High Protein Greek Pasta Salad is a fresh, vibrant dish that combines hearty pasta with crisp vegetables and tangy feta. Perfect for a light lunch or a side at dinner, it’s both satisfying and full of Mediterranean flavors.

Ingredients

• 16 oz pasta (Barilla Protein+ recommended)
• 1 cucumber (peeled and sliced into 1/2-inch half-moons)
• 1 pint tomatoes
• 1 red bell pepper (seeded and diced into 1/2-inch pieces)
• 1 yellow bell pepper (seeded and diced into 1/2-inch pieces)
• 1 red onion (quartered and thinly sliced)
• 5 oz feta (Athenos crumbles preferred)
• 2 tbsp fresh dill, chopped
• 2/3 cup olive oil
• 1/2 cup red wine vinegar
• 1 lemon (freshly squeezed)
• 1 tbsp oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Prepare all the vegetables: peel and slice the cucumber into half-moons, dice the red and yellow bell peppers, thinly slice the quartered red onion, halve or quarter the tomatoes, and chop the fresh dill. Have the feta crumbles ready. This prep ahead ensures the veggies stay fresh when combined.
2. Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 9-10 minutes. Drain and rinse under cold water until fully cooled to stop cooking and keep pasta firm.
3. Step 3: Whisk together olive oil, red wine vinegar, freshly squeezed lemon juice, oregano, garlic powder, salt, and pepper in a bowl or jar until well combined and emulsified. Fresh lemon juice brightens the dressing.
4. Step 4: In a large bowl, combine the cooled pasta with all the prepared vegetables. Pour the dressing over and gently toss to coat evenly. Fold in the feta crumbles and fresh dill. Let rest for 15-20 minutes or refrigerate up to 4 hours to let flavors meld.
5. Step 5: Chill the salad until ready to serve. Stir gently and adjust seasoning with salt, pepper, or vinegar before serving. The salad tastes best cold and often improves the next day.

Tips & Variations

• Use Barilla Protein+ pasta or any high-protein pasta for the best texture and extra nutrition.
• For a spicier kick, add a pinch of crushed red pepper flakes to the dressing.
• Swap fresh dill for fresh parsley or mint if preferred for a different herbaceous note.
• Allowing the salad to rest or chill enables the pasta to soak up the dressing, enhancing flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It tastes best chilled. When reheating is desired, warm gently but it’s typically served cold or at room temperature to preserve the fresh textures.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, you can use regular or whole wheat pasta, but the recommended Barilla Protein+ pasta adds extra protein and holds texture well when mixed with the dressing.

Is it better to use fresh lemon juice or bottled?

Freshly squeezed lemon juice is preferred as it provides a brighter, more vibrant acidity that really enhances the flavor of the dressing.

High Protein Greek Pasta Salad Recipe

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★★★★★

4.8 from 115 reviews

This High Protein Greek Pasta Salad is a vibrant and satisfying dish featuring protein-rich pasta, fresh vegetables, tangy feta cheese, and a bright lemon and red wine vinegar dressing. Perfect for a nutritious lunch or a colorful side salad, it combines crisp cucumbers, sweet bell peppers, juicy tomatoes, and fresh dill for a refreshing Mediterranean-inspired flavor profile that improves with chilling.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 16 oz pasta (preferably Barilla Protein+ for best texture)
• 1 cucumber, peeled and sliced into 1/2-inch half-moons
• 1 pint tomatoes, halved or quartered if large
• 1 red bell pepper, seeded and diced into 1/2-inch pieces
• 1 yellow bell pepper, seeded and diced into 1/2-inch pieces
• 1 red onion, quartered and thinly sliced
• 5 oz feta cheese, crumbled (Athenos crumbles recommended)
• 2 tbsp fresh dill, chopped

Dressing Ingredients

• 2/3 cup olive oil
• 1/2 cup red wine vinegar
• 1 lemon, freshly squeezed
• 1 tbsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare Vegetables: While waiting for the pasta water to boil, peel and slice the cucumber into 1/2-inch half-moons. Dice the red and yellow bell peppers into 1/2-inch pieces, quarter and thinly slice the red onion, and halve or quarter the tomatoes depending on size. Chop the fresh dill and have the feta crumbles ready to go. This ensures all ingredients are fresh and prepped before mixing.
2. Cook Pasta: Bring a large pot of salted water to a rolling boil. Cook the Barilla Protein+ pasta according to package instructions, usually about 9-10 minutes, until al dente. Drain the pasta and immediately rinse under cold running water to stop the cooking process and cool it, preventing mushiness when combined with the acidic dressing.
3. Make Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, and freshly squeezed lemon juice. Add the oregano, garlic powder, salt, and black pepper, whisking until the dressing is well emulsified and combined. Fresh lemon juice adds a bright, vibrant acidity to the dressing.
4. Toss Salad: In a large bowl, combine the cooled pasta with the prepared vegetables. Pour the vinaigrette over the mixture and gently toss until everything is evenly coated. Add the feta crumbles and chopped fresh dill, tossing once more for even distribution. Let the salad rest for at least 15-20 minutes or refrigerate up to 4 hours so the pasta absorbs the dressing flavors for maximum taste.
5. Chill and Serve: Transfer the salad to the refrigerator and chill until ready to serve. Before serving, gently stir and adjust seasoning with additional salt, pepper, or vinegar if needed. Serve cold. The flavors meld beautifully when made ahead, making this salad even more delicious the next day.

Notes

• Use Barilla Protein+ pasta or any high-protein pasta to boost the protein content.
• Rinsing the pasta under cold water stops it from overcooking and keeps the texture firm in the salad.
• Fresh lemon juice is preferred over bottled for a brighter, fresher flavor in the dressing.
• Allowing the salad to rest before serving enhances the flavor melding and texture.
• The salad can be refrigerated for up to 4 hours before serving and tastes better the next day.
• Adjust seasoning at the end to suit your taste preferences.

Keywords: Greek pasta salad, high protein pasta salad, vegan pasta salad, Mediterranean salad, healthy pasta salad, feta pasta salad, protein-rich salad, easy summer salad